Journal of Aquatic Food Product Technology

Aims & Scope

The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world.

The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food.

The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses.

Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	1.3
2024	1.30

Journal Rank

Year	Value
2024	14964

Journal Citation Indicator

Year	Value
2024	453

SJR (SCImago Journal Rank)

Year	Value
2024	0.357

Quartile

Year	Value
2024	Q3

h-index

Year	Value
2024	45

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Preparation and Characterization of Chitin and Chitosan—A Review

  Citation: 355

  Authors: Hong K., Samuel P.

• A Review of Proteotlytic Enzymes from Marine Organisms and Their Application in the Food Industry

  Citation: 127

  Authors: Norman F.

• Microplastics in Fish and Shellfish – A Threat to Seafood Safety?

  Citation: 111

  Authors: Esther, John, Edel O., Ragnar L.

• The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and<i>Escherichia coli</i>O157:H7 Inhibition During Refrigerated Storage

  Citation: 109

  Authors: Seyed Roholla, Seyed Rasoul, Peiman

• Antecedents of Seafood Consumption Behavior

  Citation: 106

  Authors: Svein Ottar

• Textural Changes During Iced Storage of Salmon (<i>Salmo salar)</i>and Cod (<i>Gadus morhua</i>)

  Citation: 104

  Authors: Lisbeth, Turid

• Fish Processing By-Products as a Potential Source of Gelatin: A Review

  Citation: 96

  Authors: Panayotis D., Anastasios

• Anti-Inflammatory, Antioxidant, and Antimicrobial Effects of Underutilized Fish Protein Hydrolysate

  Citation: 91

  Authors: Meritaine, Ailén, Gyselle Chrystina, M. Elvira, Carmen, Pilar, Carlos

• Characterization of Collagen from Different Discarded Fish Species of the West Coast of the Iberian Peninsula

  Citation: 85

  Authors: Carmen G., María Blanco, Patricia Ramos, Ricardo I.

• Effect of the Inclusion of Dried<i>Tetraselmis suecica</i>on Growth, Feed Utilization, and Fillet Composition of European Sea Bass Juveniles Fed Organic Diets

  Citation: 85

  Authors: F., G., G., B. M., E., M. R.

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